Wednesday, August 20, 2008

I think you have all been there: you see a wonderful recipe but one of the ingredients is not easy – or worse, impossible – to find where you live. That’s fine - we use something else instead.

Valentina had told me that queijo coalho is similar to haloumi – it even “squeaks” on the teeth once bitten. So queijo coalho it is. But the type found in the supermarket was one already cut in sort of sticks. :(
Not wanting to make my poor hubby march towards another grocery store, I decided I would glue the cheese sticks on the frying pan before dipping them on the pine nut mixture. Oh, yeah, I’m so smart, aren’t I? Except for one small detail: the cheese wouldn’t melt. At all. That’s why my plan did not work, as you can see on the photo. But this is such a delicious recipe I had to share it with you.
I highly recommend it - with the right cheese, of course. :)

Place the pine nuts, garlic, parsley, olive oil, salt and pepper in the bowl of a small food processor and process in short bursts until just combined. Spread the pine nut mixture on the haloumi. Heat the extra olive oil in a large non-stick frying pan over high heat. Cook the haloumi for 1-2 minutes each side or until browned.
Serve immediately with the roasted bell pepper.

* Or cut off the top of a (or more) bell pepper, cut it in half, remove all the seeds and pith and place it on a lightly oiled baking tray, skin side up. Brush the skin with olive oil and bake in a preheated oven (200ºC/400ºC) until the skin starts to blister. Remove from the oven and immediately transfer the peppers to a glass bowl, covering it tight with plastic or cling film. Set aside to cool. The skin will be removed very easily, then.

Anyway, I have a tendency to improvise a recipe whenever the need arises, so the fact that Haloumi is non-existent in my neck of the woods, won't stop me from trying this lovely recipe. Thanks Patricia.

What a perfect combo of flavors -- sticks or no sticks! I've not heard of queijo coalho, so I'm very curious now. It's fun to have a dish that can be made quickly and have your taste buds satisfied. This looks to be one of those. Yum!

You still managed to make it look great. Wrong cheese and all... It looks like a wonderful recipe. When I lived in San Paulo, we use to get the best pizza, the cheese was so creamy... I have never been able to replicate it and I don't remember what it was called. your story reminded me of that for some reason. :-)

I had been eyeing this recipe ever since I got the mag...your version looks lovely! I don't think it'll make that much of a diffence if the cheese is in sticks or one whole slab...with sticks you will get even more yummy crusty parts :)

Lori, I think it would! Maybe if you adjust the grilling time? I think it would be delicious!And I want to know all about it - in the name of research, too. ;)

Dayna, it is! Some crusty bread goes fabulous here.

Deb, try it with another cheese, darling!

Marysol, really? Blogger can be such a pain in the neck sometimes, can't it?I'm sure whatever cheese you decide to use will be delicious, darling.

Lo, thank you so much!

Pam, you are making me blush here, my friend. :)

Pete, it was really yummy. :)

Kelly, very quick, indeed, and full of flavors!

Cathy, you are so kind, dearie, thanks!

Dragon, and you are just so sweet. :)

Alexa, we do have amazing pizzas here in Sao Paulo! The mozarela we use here is yellowish, and made of cow's milk. So delicious!I have never tried Monterey Jack, but it seems to be similar to our mozarela.

Sara, I do hope you try it, sweetie!

Lorraine, Donna Hay rules! :)

Mark, it's OK, Joao laughed too. :)

Kirby, thank you!

Meeta, there will be more recipes with this kind of cheese around here!

KJ, this issue of Donna Hay magazine is full of delicious recipes, I don't know which one will be next! :)

Nina, Donna Hay is a brilliant mind. :)

Tim, tks for stopping by! I do hope you try it.

Maya, darling, I will try!And I think you'll become a Donna Hay die hard fan, like me. :)